Encyclopedia of Diet: a Treatise on the Food Question, Vol. 4

Part 1

Transcriber's Note: ###################

This e-text is based on the 1914 edition. Inconsistent hyphenation (e.g., 'semi-acid'/'semiacid') and spelling ('purée'/'puree') have been retained.

Italic passages in the original version has been placed between underscores (italic); text in small caps have been symbolised by forward slashes (/small caps/).

The following passages have been corrected:

# Table of Contents: 'Low Vitality (continued)' has been added # Table of Contents: Page number for 'Colds' changed to match the original; corresponding header added to the text # p. 921: 'LaGrippe' --> 'La Grippe' # p. 971: 'cyicken' --> 'chicken'

ENCYCLOPEDIA OF DIET

ENCYCLOPEDIA OF DIET

A Treatise on the Food Question

IN FIVE VOLUMES

/Explaining, in Plain Language, the Chemistry of Food and the Chemistry of the Human Body, together with the Art of Uniting these Two Branches of Science in the Process of Eating, so as to Establish Normal Digestion and Assimilation of Food and Normal Elimination of Waste, thereby Removing the Causes of Stomach, Intestinal, and All Other Digestive Disorders/

BY /Eugene Christian/, F.S.D.

/Volume IV/

NEW YORK THE CHRISTIAN DIETETIC SOCIETY 1914

/Copyright, 1914 by EUGENE CHRISTIAN ALL RIGHTS RESERVED

/Published August, 1914/

CONTENTS

/Volume IV/

Lesson XV (Continued) Page

Low Vitality (continued) 863

Obesity 870

Neurasthenia 897

Malnutrition 901

Anemia 905

Locomotor Ataxia 911

Colds 915

Nasal Catarrh 925

Hay Fever 931

Asthma 935

Part 2

Influenza 939

Insomnia 940

Rheumatism and Gout 947

Bright's Dis-ease 979

Diabetes 983

Consumption 989

Dis-eases of the Skin 1013

Appendicitis 1029

Menus for the Pregnant Woman 1033

Importance of Food during Pregnancy 1033

The Nursing Mother 1040

Menus for the Nursing Mother 1042

Miscellaneous Menus:

Weak Digestion 1046

Building up Nervous System 1053

For Aged Person 1061

Strength and Endurance 1069

Malassimilation and Autointoxication 1074

No appetite 1081

Athletic Diet 1088

For Invalid Child 1098

For Mental Worker 1106

For School Teacher 1115

For Laboring Man 1122

For Cold Weather 1133

For Hot Weather 1134

To Build Up Sexual Vitality 1138

LESSON XV

Part 3

CURATIVE

AND

REMEDIAL MENUS

CONCLUDED

LOW VITALITY (continued)

SPRING MENU

LOW VITALITY--UNDERWEIGHT WEAK DIGESTION

Take a cool sponge or a shower bath, a few minutes' vigorous exercise, and a cup of hot water just after rising.

BREAKFAST

Strained orange juice, diluted--one-half water

One egg whipped five or six minutes with a rotary egg beater, to which add a spoonful of sugar, a flavor of pineapple juice, and a glass of milk

Half-cup of wheat bran, cooked, and a spoonful or two of steamed wheat

LUNCHEON

Three eggs prepared as for breakfast, adding two glasses of milk. Drink slowly

DINNER

A two-egg omelet rolled in cream and grated nuts

Puree of peas or beans

A small baked potato

Take sufficient wheat bran night and morning to keep the bowels in normal action.

SUMMER MENU

LOW VITALITY--UNDERWEIGHT WEAK DIGESTION

A very ripe peach or plum, a cup of cool water, exercise and deep breathing on rising.

BREAKFAST

Cantaloup, peaches, cherries, or any very ripe sweet fruit Buttermilk or egg, prepared choice A baked sweet potato

LUNCHEON

Three glasses of milk, taking one-half glass every five or six minutes A small portion of wheat bran, cooked

DINNER

A green salad An ear of tender corn One or two fresh vegetables such as onions, beans, spinach, beets

Part 4

FALL MENU

LOW VITALITY--UNDERWEIGHT WEAK DIGESTION

BREAKFAST

A small portion of wheat bran, well cooked A cup of warm milk One egg, whipped very fine, to which add a very little sugar and lemon juice. Take this uncooked A few baked chestnuts eaten with butter

LUNCHEON

String beans or carrots--masticate very thoroughly A large Spanish onion, boiled A baked potato Wheat bran

DINNER

Choice of tender fish or chicken A portion of spinach A baked potato Onions, en casserole A small portion of wheat bran

WINTER MENU

LOW VITALITY--UNDERWEIGHT WEAK DIGESTION

/First Day/: Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises.

BREAKFAST

(Half hour later)

Whole wheat, cooked; serve with cream or butter A baked sweet potato A cup of milk A small portion of wheat bran eaten with thin cream

LUNCHEON

A large, boiled Spanish or Bermuda onion A small portion of carrots, thoroughly cooked A spoonful or two of wheat bran

DINNER

A cream soup made from celery or onions Rice made into a thick purée, or a baked potato, carrots, onions, or turnips A spoonful or two of wheat bran

Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises.

From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar.

/Second Day/: The same as the first.

/Third Day/: The same as the second, slightly increasing the quantity of food if demanded by normal hunger.

/Fourth Day/: Exercises, water-drinking, and fruit as prescribed for the first day.

BREAKFAST

Two extremely ripe bananas, eaten with thin cream and nut butter or nuts masticated very fine. (They should be baked if not exceedingly ripe) A cup of sassafras tea or chocolate

LUNCHEON

Three glasses of buttermilk Two beaten egg whites with three teaspoonfuls of sugar A tablespoonful of wheat bran

DINNER

Part 5

A portion of boiled onions and tender carrots, cooked until very soft Two baked white potatoes eaten with a little butter Two egg whites prepared any way they are most appetizing A cup of water, hot or cold

/Fifth Day/: The same as the fourth.

/Sixth Day/: The same as the first, repeating the menus for a week or two.

Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin may be added as digestion and assimilation improve.

For recipe for baked bananas, see p. 677; for cooking vegetables, see p. 670.

MENUS FOR OBESITY

SPRING MENU

OBESITY--IRREGULAR HEART ACTION NERVOUSNESS

Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising.

BREAKFAST

Choice of fruit A cup of hot water Two or three exceedingly ripe bananas (red variety preferred), eaten with raisins, nuts, and cream

LUNCHEON

A portion of fresh fish and a new baked potato

DINNER

A green salad with dressing and nuts Peas or asparagus A rare omelet with a dash of grated nuts A bit of crisp corn bread or a bran meal gem

Most people afflicted with obesity are also afflicted with abnormal appetite, therefore at the outset they may undergo some deprivation, but if this is not yielded to, hunger will soon become normal.

The appetite for an excessive quantity of food is very much like the appetite for coffee, intoxicants, or tobacco, and when the appetite once becomes abnormal and is not held under control, either obesity or chronic autointoxication will be the result.

Luncheon should be omitted unless very hungry.

SUMMER MENU

OBESITY--IRREGULAR HEART ACTION NERVOUSNESS

BREAKFAST

Melon, peaches, or berries Tender fish, broiled A new potato or a bran muffin

LUNCHEON

Corn or beans A salad--lettuce or celery

DINNER

A light soup--vegetable Eggplant, okra, beans, or squash Bran gems or a potato Nuts, with a lettuce salad

FALL MENU

OBESITY--IRREGULAR HEART ACTION NERVOUSNESS

Part 6

/First Day/: Immediately on rising, drink a cup of hot water, followed by a cup of cool water. Devote as much time as possible (from three to ten minutes) to such exercises as can be endured. (See Vol. V, pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third or fourth movement.

Secure a spirometer and increase the lung capacity until it registers about two hundred and fifty cubic inches. This is exceedingly important.

BREAKFAST

A cantaloup or soaked, evaporated peaches Baked chestnuts Bananas with cream Bran meal gems

LUNCHEON

A salad Carrots, squash, beets, parsnips, or turnips A potato or lima beans

SUPPLEMENTARY LUNCHEON

(To be taken in office)

Two exceedingly ripe bananas, with nut butter and raisins Two glasses of water

(Or the following at a restaurant or cafe)

Choice of the following vegetables--boiled onions, carrots, parsnips, squash, or tender corn A baked potato A glass of water

DINNER

Choice of two vegetables from the selection given for luncheon A green salad A baked sweet or a white potato Two egg whites and one yolk very lightly poached Two glasses of water

Devote about ten minutes to exercising and deep breathing just before retiring.

/Second Day/: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger. It will probably be necessary to draw a very sharp distinction between appetite and hunger. (See Spring Menu, "No Appetite," p. 1081.)

/Third Day/: The same as the first, if entirely agreeable.

If the bowels should become too lax, a small portion of rice, cooked in milk, might be taken with both the morning and the evening meal, omitting a similar quantity of other foods.

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